This Lemon Pudding Cake is pure sunshine on a plate! Imagine the softest, fluffiest lemon cake you’ve ever tasted, topped generously with spoonfuls of velvety lemon pudding. As it bakes, something magical happens—the pudding gently sinks into the cake, creating pockets of irresistible creaminess. Finished with a dusting of powdered sugar, a swirl of whipped cream, and a hint of fresh mint, this dessert tastes just as beautiful as it looks. Perfect for busy weeknights, weekend brunches, or whenever you’re craving something bright and citrusy, this recipe is about to become your go-to treat!
Why You’ll Love This Recipe
- Super Easy to Make: With simple ingredients and straightforward steps, you’ll whip up this gorgeous cake effortlessly—perfect for busy schedules!
- Delightfully Moist and Creamy: The rich pudding layer creates an incredible texture contrast—moist cake and silky pudding in every spoonful.
- Bursting with Fresh Lemon Flavor: This cake isn’t shy about its lemony goodness. It’s sweet, zesty, and refreshingly bright.
Ingredients You’ll Need
Here’s what you’ll need to bring this sunny dessert to life:
- Lemon Cake Mix: Using cake mix is key for easy preparation. It creates a fluffy base with just the right sweetness and lemony flavor.
- Whole Milk: Adds moisture and richness, creating a tender cake.
- Canola Oil: Keeps your cake perfectly soft and moist. You can also use vegetable oil.
- Eggs: Eggs bind the ingredients and add structure. Room temperature eggs work best.
- Instant Lemon Pudding Mix: The secret to that creamy, dreamy texture. It provides an intense lemony flavor and delightful creaminess.
- Sugar: Enhances sweetness and balances the lemon’s natural tartness.
- Cold Water: Helps create the ideal pudding consistency.
- Powdered Sugar: A lovely dusting makes the cake look gorgeous and adds a touch of sweetness.
- Whipped Cream: Optional, but strongly recommended for serving. Adds delightful creaminess.
- Fresh Mint Sprigs and Lemon Slices: These fresh garnishes elevate the dessert visually and add a fresh finish.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.
Variations
Want to mix things up a bit? Here are tasty suggestions:
- Berry Delight: Top with fresh berries like raspberries, blueberries, or strawberries for extra color and sweetness.
- Orange Twist: Replace lemon pudding with orange pudding mix for a citrusy variation.
- Coconut Lemon: Sprinkle toasted coconut flakes on top for a tropical touch.
- Cupcake Version: Make individual servings by baking in muffin tins—just shorten baking time slightly.
How to Make Lemon Pudding Cake
Step 1: Prepare and Mix the Batter
Preheat your oven to 350°F. Spray a 9×13 baking dish generously with baking spray. In a large bowl, whisk together lemon cake mix, whole milk, canola oil, and eggs until smooth. Spread this batter evenly into the prepared dish.
Step 2: Make the Pudding Mixture
In another bowl, whisk sugar, lemon pudding mixes, whole milk, and cold water for about 2 minutes until thick and creamy. Don’t overmix—2 minutes is all you need for perfect consistency!
Step 3: Add the Pudding
Spoon dollops of pudding evenly over the cake batter. Don’t worry about neatness—the pudding will naturally settle into the cake during baking.
Step 4: Bake the Cake
Place your baking dish onto a cookie sheet (trust me on this, it’ll save you from cleanup later!). Bake for 50-60 minutes until a toothpick inserted in the center comes out clean. Allow it to cool for at least 30 minutes before serving.
Pro Tips for Making the Recipe
- Use a Cookie Sheet: Seriously, don’t skip placing the pan on a cookie sheet! The pudding sometimes bubbles up, and this step will prevent oven messes.
- Don’t Overmix Pudding: Whisking for about two minutes is perfect. Over-whisking can cause it to lose its ideal consistency.
- Cooling Matters: Letting the cake rest ensures it sets perfectly. Patience here really pays off!
How to Serve
This Lemon Pudding Cake is delightful on its own, but adding whipped cream makes it irresistible. Dust generously with powdered sugar just before serving, and garnish each slice with fresh lemon slices and mint leaves. Pair it with coffee, tea, or a glass of cold milk. It’s also fantastic served alongside fresh berries for added sweetness and contrast.
Make Ahead and Storage
Storing Leftovers
Cover the cooled cake tightly and refrigerate for up to 3 days. The flavor intensifies overnight, making leftovers even tastier!
Freezing
Freeze this cake by wrapping it tightly with plastic wrap and aluminum foil. Store in the freezer for up to 3 months. Thaw in the refrigerator overnight before serving.
Make Ahead Options
Serve cold or gently reheat individual servings in the microwave for about 20-30 seconds, just enough to warm slightly.
FAQs
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Can I use low-fat milk instead of whole milk?
Absolutely! Whole milk provides richness, but low-fat milk will work fine without greatly affecting taste or texture.
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Can I make this gluten-free?
Yes! Substitute a gluten-free lemon cake mix, and ensure your pudding mix is gluten-free. Results will still be delicious!
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What if I don’t have lemon pudding mix?
You can use vanilla pudding and add extra fresh lemon zest or lemon juice for more lemon flavor.
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Can I bake it in a different pan size?
Yes, but baking time may vary. If you use a smaller, deeper pan, bake slightly longer, checking regularly until done.
Final Thoughts
This Lemon Pudding Cake is truly a must-try—easy to make, impressively delicious, and irresistibly lemony. Bright, creamy, and perfect for sharing, it’s a dessert you’ll want to make again and again. Go ahead and bake this beauty; you and your loved ones deserve this delicious treat!
Print
Lemon Pudding Cake Recipe
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Total Time: 1 hour 15 minutes
- Yield: 12 servings 1x
- Category: Desserts
- Method: Baking
- Cuisine: American
Description
This Lemon Pudding Cake is a delightful dessert that combines the tangy flavors of lemon with a soft, spongy cake layered with creamy pudding. Perfect for any occasion, this dessert offers a refreshing taste and a beautiful presentation with whipped cream, mint sprigs, and lemon slices to top it off. Its simplicity in preparation makes it a go-to recipe for lemon lovers and those seeking a light, flavorful treat.
Ingredients
For the Cake Layer:
- 1 lemon cake mix (9x13 size)
- 1 cup whole milk
- 1/2 cup canola oil
- 3 large eggs
For the Pudding Layer:
- 2 (3.4-ounce) boxes instant lemon pudding mix
- 1/3 cup sugar
- 2 cups whole milk
- 1 1/4 cup cold water
For Garnishing:
- Powdered sugar (for dusting)
- Whipped cream
- Fresh mint sprigs
- Lemon slices
Instructions
- Preheat the Oven
Preheat your oven to 350°F (175°C). Prepare a 9×13-inch baking dish by spraying it with baking spray or lining it with parchment paper. - Prepare the Cake Batter
In a large mixing bowl, whisk together the lemon cake mix, whole milk, canola oil, and eggs until smooth and well-combined. Pour the batter into the prepared baking dish, spreading it out evenly. - Make the Pudding Mixture
Using another large bowl, beat together the pudding mixes, sugar, whole milk, and cold water until thick and combined. Whisk for about 2 minutes to achieve the perfect consistency. - Add the Pudding to the Batter
Spoon dollops of the prepared pudding mixture over the top of the cake batter, ensuring it is distributed evenly across the dish. - Bake the Cake
Place the baking dish on a cookie sheet to catch any drips during baking. Bake in the preheated oven for 50-60 minutes, or until a toothpick inserted in the center of the cake comes out clean. - Cool and Serve
Remove the cake from the oven and allow it to cool for about 30 minutes. Dust the top with powdered sugar and serve with whipped cream, fresh mint sprigs, and lemon slices for garnish.
Notes
- Ensure the pudding mix you use is “instant” for the best results. Cook-and-serve varieties won’t set appropriately in this recipe.
- Placing the baking dish on a cookie sheet is crucial to catch any drips, as the dessert may overflow slightly during baking.
- To enhance the lemon flavor further, consider adding grated lemon zest to the pudding mixture.
- This dessert is best served slightly warm or at room temperature.
Nutrition
- Serving Size: 1 slice
- Calories: 320 kcal
- Sugar: 28g
- Sodium: 310mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 45mg
